• Blanco tequila
  60 ml (2 oz)

  Choose a good quality blanco for crisp, clean flavor
• Tomato juice
  120 ml (4 oz)

  Fresh or high-quality bottled
• Lemon juice
  15 ml (0.5 oz)

  Freshly squeezed
• Worcestershire sauce
  15 ml (0.5 oz)

  Adds umami depth
• Hot sauce
  10 ml (0.25 oz)

  Adjust to taste, use your favorite brand
• Celery salt
  1 pinch

  Plus extra for rimming the glass
• Black pepper
  1 pinch

  Freshly ground, to taste
• Horseradish
  10 ml (0.25 oz)

  Optional, for extra kick
• Ice
  1 cup

  For mixing and serving

• Shaker or mixing glass
• Bar spoon
• Strainer
• Jigger
• Highball or pint glass

1. 1

   Rim your glass with a lemon wedge and dip into celery salt for extra flavor.

2. 2

   Fill a shaker or mixing glass with ice.

3. 3

   Add tequila, tomato juice, lemon juice, Worcestershire sauce, hot sauce, horseradish (if using), celery salt, and black pepper.

4. 4

   Stir (or gently shake if you prefer a frothy texture) until well mixed and chilled.

5. 5

   Strain into your prepared highball or pint glass filled with fresh ice.

6. 6

   Garnish with celery stalk, lime wedge, and a few olives or pickled vegetables.

• Tequila adds a unique, robust character
• Customizable spice level for every palate
• Perfect pairing for brunch or savory snacks
• Packed with vitamins and electrolytes from tomato juice
• Fun to garnish and personalize with bold ingredients

The Bloody Maria emerged in the mid-20th century as a south-of-the-border twist on the iconic Bloody Mary. While the Bloody Mary is believed to have originated in 1920s Paris and gained fame in New York, the Bloody Maria’s story reflects tequila’s growing popularity in the United States. By substituting tequila for vodka, bartenders created a drink that honored Mexican flavors and culture, often adding more spice and citrus. Today, the Bloody Maria stands as a symbol of brunch innovation and cross-cultural creativity.